Tekka is a mineral rich miso condiment
made with ground sesame seeds, finely minced carrots,
burdock root (cocklebur), and lotus root. Slowly cooked
with unrefined sesame oil and hatcho miso. Strongly
concentrated and best used sparingly.
History of Tekka
This nutritious table condiment was specially formulated
by the founder of modern macrobiotics, George Ohsawa
(1893-1966). He strongly believed that modern refined
foods, along with high consumption of animal protein
and fat, are the major causes of modern degenerative
diseases and that whole natural foods with their intrinsic
healing properties can restore our health. So he developed
Tekka to help counteract the effects of refined sugar,
refined grains, and other nutritionally deficient modern
highly processed and refined foods.
Its properties
According to the macrobiotic principles taught by George
Ohsawa, tekka is a strongly contracting or ‘yang’
condiment, as is salt, yet offers qualities far beyond
salt alone. The Japanese have a long history of using
condiments to enhance and balance their grain and vegetable
based diet. These condiments not only add flavor to
foods but also provide lots of minerals, vitamins, and
other essential nutrients. They are often used like
herbs to treat a variety of conditions. Unlike Western
Society, Japanese do not have a tradition of sprinkling
raw salt on their food. Instead, they prepare condiments
in which the salt is either cooked with other ingredients
or roasted and ground prior to use. Tekka is prepared
in this tradition with its saltiness coming solely from
hatcho miso.
The process of making Tekka
The traditional manner is a time consuming and laborious
process. After aging hacho miso for three years it is
ground into a smooth paste. Equal proportions of burdock
root (cocklebur or Arctium lappa, Articum majus), carrot,
and lotus root (Nelumbo nucifera) are finely minced.
The burdock is sauteed with unrefined sesame oil in
cast iron cauldrons for several minutes.
The carrot and lotus root are then added and sauteed
several minutes. The hacho miso is added and evenly
mixed with the vegetables and ground sesame seeds. Lastly,
the mixture is sauteed over low heat for five to seven
hours. During this long slow cooking process the liquid
in the vegetables and miso evaporates completely, resulting
in a dry, deep black, strengthening and energizing condiment.
The name “Tekka” is derived from the words
tetsu “iron” and ka “fire”, so it
literally means “iron fire“.
How to eat Tekka
Tekka is strongly concentrated. A moderate amount, about
one-quarter to one-half teaspoon, can be used occasionally
to add delicious flavor and nutrients to food. Simply
sprinkle a small amount of tekka over brown rice and
other cooked whole grain, noodles, vegetables or salad.
Tekka against anemia
Since it is iron-rich, you can use Tekka to improve
anemia instead of iron pills. About one-quarter teaspoon
should be enough if used daily. If you use too much
you may find yourself wanting to drink excessive quantities
of orange juice, coffee, or to use vinegar or other
acid foods not particularly conducive to improving an
anemic condition.
Other benefits from using Tekka. Eating tekka strengthens
weak blood, helps cure asthma and diarrhea, and can
relieve migraine headaches caused from consumption of
‘expansive’ foods.
Posted March 2008
You may also be intrested to read:
The
Radiant Future of Macrobiotics
Interview with Verne Varona
Proposals
for the definition of a “Macrobiotic Dietary Pattern”
by Carlo Guglielmo
